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Friday, October 16, 2009

Chicken Pot Pie - Foodie Friday

I had a wonderful surprise yesterday. I learned that my Apple Custard Pie with Streusel Topping was being featured on Saveur's Best of the Web page and, that as a result, One Perfect Bite would be included in their "Sites We Love" list. My thanks to all of you for your support. Your daily visits and kind words helped make this happen. A group hug is in order.

The Coach House Restaurant in New York City closed in the late 90's, but during it's hay day some wonderful food could be had there. I was fortunate enough to get their recipe for Chicken Pot Pie before they closed their doors. It was a lunchtime favorite of mine and when I make pot pie at home, this is the recipe I use. It has, however, been simplified and deconstructed over the years. While purists will argue, I think the changes have made a wonderfully homey dish even better. The original recipe called for stewing a chicken to produce meat and stock for the pie. I've replaced the sometimes less than tender bird with poached chicken thighs or a deli-style chicken. I also use canned chicken broth and frozen vegetables to make quick work of required mise en place. The most noticeable change is the technique I use for the pastry that tops the pie. While I make my own pie crust, I hasten to add that ready-made crust or puff pastry can, of course, be used. I use the bottom of the dish or dishes in which I plan to bake the pie as a form to cut pastry that will fit over the filling without crimping the edges. I carefully move it to a baking sheet that's been covered with parchment or waxed paper and bake it until it's a deep golden brown and then set it aside. I make the sauce stove top, then add the chicken and vegetables and cook until everything is piping hot. It's then spooned into individual casseroles that are carefully topped with an already baked and crisp pastry crust. It goes back in the oven to assure everything is warm before it's served. Here are the recipe specifics.Chicken Pot Pie...from the kitchen of One Perfect Bite

Chicken pot pie has to be one of my favorite dishes. I love the way you have done this one; the crust is so golden and delicious looking and it's simple to prepare. Just perfect, Mary.Congrats on your featured recipe! What a wonderful honor.

This recipie reminds me of what we call 'vol-aux-vents'. They are individual puff pastry shell's filled with a chicken fricassee. We ommit the veggies and ad small chicken meatball's and some mushroom instead. It is always a very tasty meal.

Congratulations on your feature!! Break out the bubbly, no matter what time it is. :)The pot pie looks so good! I made pot pie this week too, but it will look like the messy little cousin of yours. ;-) Yours is stunning.

Mary, I'm so happy about your recognition - well deserved! I would love to try this recipe and the pumpkin cake below. I've got to stop blogging long enough to try some of your wonderful recipes!!! Have a wonderful weekend! :)

Mary-Congratulations! I am not surprised; it is well-deserved. I don't think you need my help with pimiento cheese :) The chicken pot pie looks wonderful and is one of my husband's favorite comfort foods!

That sounds wonderful. I love chicken pot pie. My mother used to make that for our lunch often when I was growing up. Alas, my husband doesn't like chicken so I very rarely fix anything with it, but, I may have to try this recipe just for me!

Mary,Congratulations I came here earlier today and went off to view your post on the Saveur's Best of the Web. That's so neat -you described your pie so well and it looks just delicious -I'll be sure and give it a try.vickie

I remember The Coach House well, during my years living in New York back in the 80’s and early 90’s. And many a time I ordered their ‘pot pie’. So, this is terrific to now have their recipe, it looks marvelous. Thanks for sharing…

Congratulations on your recognition. Well deserved :) I can't wait til I can take photos as beautiful as yours! (if ever! lol). I enjoy your blog more with every visit and thank you for visiting mine and the encouraging words.

Congratulations on your inclusion of Apple Custard Pie! The pot pie is a favorite of mine altho I don't make it too often, worrying about the added calories with the crust. I like the idea of baking the top crust separately so it would be very crisp though. Your pumpkin cake looks very tempting also. Thanks for coming by today. Your pictures are beautiful!

Congratulations on being featured on Saveur's Best of the Web. All of your recipes look so wonderful. Chicken pot pie is one of my own favorite comfort foods. That is a cool trick to bake the puff pastry seperate.

Wow! I love it that I can learn new techniques to help me make a successful family dish even easier and better, thank-you ! I make pot pie frequently during the cold months and it is always a family favorite, I will be trying it your way next time I make it.

I often use leftover and deli chicken too, or any other left over meats and will use up the half-used bags of frozen vegetables in my freezer. I like to decorate the top of the pastry with a pastry chicken or some such design.

Congratulations on your mention in the web site, you deserve it!

BTW, I made your cranberry dressing and used it over chicken as a side dish to my posted recipe today, I linked the dressing to your site. Thanks again for that recipe, I love the cranberry dressing!

Congratulations on your publication success. I no longer subscribe to Saveur, but I will certainly check out your entry. I would love to be in your kitchen taking lessons. Your food, as always, is a feast for the eyes and soul. Thanks so much for being generous and sharing it with us. I would love for you to share in Crock Pot Wednesday whenever you can.

Congratulations on being featured on Saveur's Best of the Web. You have a great Blog, I follow it all the time.....love your Chicken pot pie it is one of my favourite meals, especially now when the weather is getting colder.

Mary, saw a photo of a gorgeous Chicken Pot Pie on photograzing that I just had to check out and why am I not surprised when I saw that it was yours? I have been craving this dish and yours is not only beautiful but looks luscious and delicious!

Congratulations! Your passion for food is so contagious and inspiring. We love visiting your blog every week + seeing what goodies you're cooking up! Your much appreciated Chicken Pot Pie is no disappointment either—especially with that golden, flaky crust and creamy filling waiting on the inside.

Hi Mary, thanks for stopping by my blog. I must say you have a lovely collection of recipes on your blog and I'm definitely going to try out a few. I've been looking a good Chicken Pot Pie recipe all this while and I think yours looks simple and delicious. And your pictures are awesome.Your blog will definitely be my go-to place from now on.Have a good day!Manju

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